Well brisket flat about 5.5#
Thought I should keep it simple.
Will try to maintain 275 temp.
Cooking indirect with plate setter.
Do I need to inject -- if so with what and when?
Should I have a foil pan under the brisket to collect drippings or should there be beef broth and/or beer in the pan?
What temp do you foil?
What temp do you FTC?
How long do you( can you ) FTC?
How long would you anticipate it would take to cook this 5.5 # flat?
Thanks for any advice!